Roast It Once, Serve It 3 Times: Part 3 of 3

cooking
Written By Judy Doherty, MPS, PCII

This is part 3 of our series, Roast it once, serve it three times, where we roast one chicken and then serve it for three meals. Chicken noodle soup is our favorite, and we gave this a new twist by using rotini pasta and lots of veggies. It is great for lunch or dinner.

Chicken Noodle and Veggie Soup

Chicken Noodle and Veggie Soup

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
20 Min
Total time
30 Min
This recipe includes a slight twist on the old classic, using rotini noodles and lots of fresh veggies to make a warm and fulfilling soup.

Ingredients

  • 1 each onion peeled and chopped
  • 1 each yellow squash diced
  • 1 each bell pepper chopped, can be a mix of colors (remove seeds and stem first)
  • 1 tsp olive oil
  • 1 tablespoon Italian seasoning
  • 1 tsp garlic powder
  • 1 bunch basil, chopped
  • 1 cup rotini noodles
  • 2 cups chicken broth low sodium
  • 1 cup water
  • 6 ounces chicken breast skinless and boneless, chopped
  • 2 tablespoons Parmesan cheese ground

Instructions

  1. The chicken for this recipe should be already cooked. It is a great way to use up leftovers. Or you can purchase cooked chicken or cook it yourself.
  2. Saute the onion, squash, and peppers in a large Dutch oven pan the olive oil. Add the seasonings. Cover the Dutch Oven with a lid and allow all to cook for a few minutes, stirring occassionaly.
  3. Add the broth and water. Bring to a boil. Lower to a simmer and add the pasta. Cook until the pasta is almost done, about 8 minutes, and add the chicken. Heat for a few minutes.
  4. Serve in bowls. Top each bowl with a little ground Parmesan cheese.

Nutrition Facts

Calories

175.66

Fat

4.08

Sat. Fat

1.13

Carbs

20.17

Fiber

2.75

Net carbs

17.44

Sugar

4.14

Protein

15.73

Sodium

132.79

Cholesterol

28.91
copyright foodandhealth.com
Soup
American
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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